2 t. Yeast
1/2 cup warm milk
1 large egg
3 T. Sugar
1 T. Butter
1/2 t. Vanilla
1 1/2 cups flour
1/2 tsp. salt
Dash of cinnamon and nutmeg, to taste
1 cup finely chopped apples
Oil for frying
1 tsp yeast
1/4 cup warm milk
2 Tbls. Sugar
2 tsp butter
1/2 egg (about 2 T)
1/4 tsp vanilla
3/4 cup flour
1/4 t. Salt
Dash cinnamon and nutmeg
1/2 cup finely-chopped apples
Mix warm milk, sugar, and yeast. Let set to see if yeast proofs (about 5 min.)
Mix flour and spices. Mix butter in flour mixture.
Mix yeast mixture with flour/butter mixture. Add vanilla and egg. Stir.
Cover, let rise about an hour.
Add chopped apples.
Heat oil to 375. Drop batter by spoonfuls. Fry until light brown. Roll in cinnamon sugar, then sprinkle with confectioners sugar. (In fritters below, I used a milk/conf. glaze instead of the cinn. sugar/conf. sugar. For an even richer glaze/icing, use small amount of conf. Sugar, butter and a little milk)
Small makes 6-10, depending on size. Regular batch makes twice that amount.
1 cup chicken broth
1 cup wild rice, uncooked
Bring rice and broth to boil. Cover, turn to low, and let cook, covered, until tender (usually between 30 minutes to an hour, depending on brand).
3 T. Oil
1/2 cup green bell pepper
1 cup nuts (mixed, peanuts, cashews, pecans, almonds; whatever is on hand)
3 green onions, tops and bottoms, sliced
In pan, heat 3 T. Oil over medium high heat. Add peppers, cooking for 3-5 minutes.
Add nuts. Cook for 2-3 minutes, until nuts start to brown. Add green onions, stir and remove from heat.
Combine wild rice with pepper mixture.
3 T. Rice vinegar (or apple cider vinegar, if you don’t have rice, although rice vin. is milder)
1 T. Olive oil
2 T. Sesame oil
1 clove minced garlic
Salt and pepper to taste
crushed pepper flakes to your heat level…start with 1/4 tsp first time.
Combine dressing in jar, shake well and pour over salad. Cover and refrigerate. Eat and share…